US 8,685,482 B2 · Assignee: U&S Unismack S.A. · Inventors: Stratakis; Dimitrios
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Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include other ingredients for flavor, structure, texture, and the like. In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide methods for making gluten-free food products.
Gluten intolerance is an organism's inability to tolerate gluten, a protein found in wheat, barley, oats and rye. In humans, the intolerance manifests in various forms in different individuals, including celiac disease, non-celiac gluten intolerance, dermatitis herpetiformis, migraines, and wheat allergy. This type of disorder is often genetically inherited; and because the lesion is caused by the immune system, it is considered an autoimmune disorder. The production of anti-gliadin antibodies by an intolerant individual after the consumption of food containing gluten flattens out or damages the villi of the small intestine, responsible for the absorption of nutrients, vitamins and trace elements. The result is that food particles leak into the bloodstream, and the body's natural defense system sees these particles as "foreign invaders." The problem becomes two-fold: the body cannot abso
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What the patent claimed, word for word. All of it is now free to use.
Independent claims stand on their own. The others add detail to the claim they name.
This application claims priority from Greek Patent Application No: 20090100429, filed on Jul. 29, 2009 and entitled "GLUTEN FREE CRACKER BASED ON CHEESE AND STARCH (MAINLY FROM POTATO) AND ITS PRODUCTION PROCESS," which is incorporated herein by reference in its entirety.
The invention disclosed herein generally relates to methods and compositions for making gluten-free food products. In particular, the invention disclosed herein generally relates to gluten-free baked goods, such as gluten-free crackers.
Gluten intolerance is an organism's inability to tolerate gluten, a protein found in wheat, barley, oats and rye. In humans, the intolerance manifests in various forms in different individuals, including celiac disease, non-celiac gluten intolerance, dermatitis herpetiformis, migraines, and wheat allergy. This type of disorder is often genetically inherited; and because the lesion is caused by the immune system, it is considered an autoimmune disorder.
The production of anti-gliadin antibodies by an intolerant individual after the consumption of food containing gluten flattens out or damages the villi of the small intestine, responsible for the absorption of nutrients, vitamins and trace elements. The result is that food particles leak into the bloodstream, and the body's natural defense system sees these particles as "foreign invaders." The problem becomes two-fold: the body cannot absorb important nutrients and the body seems to attack itself at the same time.
Symptoms of gluten intolerance range widely, but as time passes, researchers are finding more and more links to gluten intolerance and chronic illnesses. In sum, symptoms may include one or more of the following, plus symptoms not listed: leaky gut, celiac disease; skin problems (chronic rashes, itching, sores, inflammation); allergic reactions of many sorts; bowel problems, including cramping; bloating; mouth sores (mouth ulcers); eczema; low immunity to disease; neurological dysfunction; and headaches.
Gluten intolerance is connected to gastro-intestinal disorders and the consequences are considerable for human development and health maintenance. Celiac disease is a type of more commonly manifested form of gluten intolerance. The symptoms and manifestations of celiac disease differ, very often, from case to case and depending on age of the affected individuals. Infants present gastrointestinal discomfort, diarrhea, often, bulky and particularly fetid defecation and immobility or loss of weight. Children, besides the symptoms described above, may present nausea, vomiting, anorexia, anemia, dermatitis and mouth aphtha. They may present irritability as well. Adults, at the initial stage of the disease present a general feeling of sickness and fatigue, even when gastrointestinal disturbances are limited. Further, because of the limited absorption of vitamins, trace elements and nutrients, anemia, osteopenia, as well as neural and hormonal disorders are noted. Details about celiac disease can be found Fasano et al., 2003, "Prevalence of Celiac Disease in At-Risk and Not-At-Risk Groups in the United States: A Large Multicenter Study," Arch Intern Med. 163:286-292; Maki et al., 2003, "Prevalence of Celiac Disease among Children in Finland," The New England Journal of Medicine, 348:2517-2524; Sollid et al., 1989, "Evidence for a primary association of celiac disease to a particular HLA-DQ alpha/beta heterodimer," The Journal of Experimental Medicine, 169(1): 345; Suanderline 1994, "Celiac Disease: a Review," Gastroenterology Nursing 17(3), 100-105; and Reifa and Lerner, 2004, "Tissue transglutaminase--the Key Player in Celiac Disease: a Review," Autoimmunity Reviews, 3(1):40-45; each of which is hereby incorporated by reference in its entirety.
Although gluten intolerance-related diseases, such as celiac disease, are serious and often chronic diseases, they can be treated quite effectively, without medication or medical intervention. It is recommended amongst other things in the treatment of celiac disease, non-celiac gluten intolerance, dermatitis herpetiformis, migraines, and wheat allergy.
The treatment is a strict life-long gluten-free diet, which results in the restoration of the small intestine wall in a normal condition and the control of the disease. Special attention should be given even to least gluten quantities because the degree of the lesion caused to the small intestine and the time of restoration are disproportional.
The invention described herein provides gluten-free food compositions that can be used to produce healthy food alternatives for the gluten intolerant population. The invention described herein also provides methods and systems for creating such gluten-free food compositions. In particular, one of the objectives of this invention is to promote a cracker with excellent taste and able to be consumed even by people suffering from celiac disease, combining pioneer cheese types with fat content 36%-48% and starch, mainly from potato, thus offering a tasty, nutritional and safe product.
In some embodiments, the food composition is obtained by blending with cheese additional materials in the form of powder or particles: potato starch, yeast extract, salt, cheese aroma, rice flour, corn flour, corn starch, modified corn starch, potato vegetable fibers, sugar, disphosphoric acid disodium salt, ammonia, soda and mono-diglycerides. In some embodiments, flakes, granular, cubes, or chunks of one or more ingredients are used to make the composition.
In some embodiments, water is added to create a dough-like composition for making food product. In some embodiments, water is added prior to the mixing of the ingredients. In some embodiments, water is added after the ingredients are already mixed. In some embodiments, water is added while the ingredients are being mixed.
Embodiments of the invention include a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include: one or more ingredients such as, for example, of salt, mono-diglycerides of fatty acids, yeast extract, edam aroma, cream, diphosphoric disodium, ammonia, dicarboxylic sodium, xanthane, potato vegetable fibers, sugar, water, and the like.
In some embodiments, the one or more types of cheese can be, for example, Cheddar, blue, leaf-wrapped, soft, hard, semi-soft, washed rind, semi-firm, firm, mountain cheese, Mozzarella, Provolone, Edam, Feta, Gouda, Parmesan, Colby, Taleggio, Affidelice, Epoisses, Manchester, Dorset, Livarot/Artisanal, Pont l'Ev que, Abbaye de Tamie, Sentinelle, Schaf Reblochon, Fromage de Meaux, Brie de Nangis, Forsterkase, Monte Enebro, Banon de Chalais, Nettle Meadow Kunik, Flada, Coulommiers, Old Kentucky Tomme, Chabichou du Poitou, Torta del Casar, Saint Marcellin, Ossau Iraty, Fleur du Maquis, Flixer, Fontina Val d'Aosta, Garrotxa, Ibores, Beermat/Aarauer Bierdeckel, Morbier, Majorero, Pimenton, Bianco Sardo di Moliterno, Cravero Parmigiano Reggiano, Piave, Sbrinz, Pecorino Toscano Stagionato, Pecorino Sardo, Pecorino delle Balze Volteranne, Roomano, and the like, as well as any combination thereof. Likewise, the one or more types of starch can include, for example, starch from one or more of rice, wheat, maize (corn--such as cornstarch and/or modified cornstarch), potato (such as potato starch and/or modified potato starch), cassava, arrowroot, arracacha, buckwheat, barley, oat, millet, rye, banana, breadfruit, canna, colacasia, katakuri, kudzu, malanga, oca, polynesian arrowroot, sago, sorghum, sweet potato, taro, water chestnut, yams, chestnuts, edible beans, fava beans, lentils, mung bean, peas, and the like, as well as any combination thereof.
In some embodiments, the one or more types of gluten-free flour can include, for example, amaranth flour, bean flour, buckwheat flour, cassava flour, chestnut flour, chickpea flour, Chuno flour, corn flour, nut flour, seed flour, cornmeal, peasemeal or pea flour, Maida flour, Cassava flour, peanut flour, rice flour, potato flour, rye flour, tapioca flour, teff flour, and the like. The nut flour can derived, for example, from almonds, pecans, walnuts, Brazil nut, candle nut, cashew nut, Gevuina nut, chestnut, pine nut, Macadamia nut, Mongongo nut, peanut, pistachio nut, hazelnuts, hickories, and the like. The seed flour can be derived from source selected from the group consisting of Acacia aneura (mulga), Acacia cowleana, Acacia estrophiolata (ironweed), Acacia ligulata (umbrella bush), Acacia murrayana (tjuntjula), Acacia tetragonophylla (wakalpulka), Acacia kempeana (Witchetty bush), Acacia coriacea (Wiry wattle), Panicum spp. (eg Panicum australiense, Panicum decompositum, Panicum effusum), Astrelba pectinata (Mitchell grass), Portulaca oleracea, Portulaca intraterranea, Oryza sativa, Marsilea drummondii (Nardoo), Atriplex nummularia (Old man saltbush), Acacia notabilis, Acacia pyrifolia, Acacia tetragonophylla, Acacia victoriae, Acacia sophorae, Acacia stenophylla, Acacia tumida, Aleurites moluccana, Amaranthus mitchellii, Amaranthus grandiflorus, Brachiaria piligera, Brachiaria milliformis, Brachychiton diversifolium, Brachychiton gregorii, Brachychiton paradoxum, Brachychiton populneum, Bruguiera rheedii, Calandrinia balonensis, Canarium australianum, Canavalia maritima, Entada phaseolides, Eragrostris eriopoda(Wangunu), Eucalyptus leptopoda, Eucalyptus microtheca, Nymphae gigantea, Rhyncharrhena linearis, and Themeda australis.
In some embodiments, the composition can further include one or more additives, wherein the one or more additives modifies a flavor such as, for example, sweetness, saltiness, bitterness, sourness, spiciness, eggs or egg flavor, a cheese flavor, a fruit flavor, a nut flavor, a vegetable flavor, a meat flavor, and the like, as well as any combination thereof. The one or more additives can be, for example, salt, Mono-diglycerides of fatty acids, natural or artificial flavorings, cream, glucono delta lactone, Ammonium Carbonate, modified potato starch, potato vegetable fibers, yeast extract, flavoring, sugar, and the like, as well as any combination thereof. The one or more additives can include, for example, olive paste/pieces/bits, sun-dried tomato paste/pieces/bits, onion, paste/pieces/bits, green onion paste/pieces/bits, chive paste/pieces/bits, pesto paste/pieces/bits, and the like, as well as any combination thereof. The composition can further include one or more modifying agents, wherein the one or more modifying agents modifies the structure or texture of the gluten-free food product made from the composition. The one or more modifying agents can include, for example, salt, mono-diglycerides of fatty acids, yeast extract, natural flavorings, artificial flavorings, cream, glucono delta lactone, Ammonium Carbonate, Sodium Bicarbonate, Xanthane, modified Potato starch, potato vegetable fibers, sugar, water, and the like, as well as any combination thereof. The natural flavorings can include, for example, pesto paste, sun-dried tomato paste, olive paste, Feta, Oregano, Cheddar, Parmesan, garlic, basil, olive oil, and the like, as well as any combination thereof.
In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide a method for making a gluten-free food product, including: mixing a plurality of ingredients, wherein the plurality of ingredients can include, for example, one or more types of cheese, one or more types of starch, one or more types of gluten-free flour, and one or more additives, wherein the one or more types of cheese can include, for example, 20% to 40% by weight of the plurality of ingredients, the one or more types of starch can include, for example, 20% to 40% by weight percent of the plurality of ingredients, and the one or more types of gluten-free flour can include, for example, 1% to 10% by weight of the plurality of ingredients; and wherein, according to the methods, a gluten-free food product can be obtained therefrom. The one or more additives can be any of those listed above, such as, for example, salt, mono-diglycerides of fatty acids, yeast extract, natural flavorings, artificial flavorings, cream, glucono delta lactone, ammonium carbonate, sodium bicarbonate, xanthane, modified potato starch, potato vegetable fibers, sugar, water, and the like. The methods can further include, for example: passing a steam through the plurality of ingredients, wherein the steam melts the cheese and heats the mixture to a selected range of temperature; kneading the mixture for a period of time to create a dough or a dough-like composition. The range of temperature can be, for example, between 50.degree. C. and 60.degree. C.
To date, there is a shortage of relevant gluten-free food products in the market. For example, those suffering from celiac disease have today few options among crackers, since the majority of the products of this category are produced from flour containing gluten.
There is a need for gluten-free food compositions that can be used to produce healthy food alternatives for the gluten-intolerant population. Also needed are methods and systems for creating such gluten-free food compositions.
This invention is directed to gluten-free food compositions that comprise a cheese component, a starch component and a gluten-free flour component.
Definitions
Unless otherwise noted, terms are to be understood according to conventional usage by those of ordinary skill in the relevant art.
As used herein, the term "cheese" encompasses any types of cheese that can be used to render in a final fat content between 10% and 60% in the food composition. In some embodiments, semi-hard cheeses are used, for example, semi-hard yellow cheese.
As used herein, the term "starch" refers to any type of starch that can be used for food consumption. Starch used herein can be purified, semi-purified, or not purified.
As used herein, the term "gluten-free flour" refers to a powder or powder-like substance made of cereal grains, other seeds, or roots that do not contain gluten. The gluten-free flour used herein can be naturally gluten free or processed to reduce or eliminate its gluten content. As defined, powder can be used to encompass substances that are not fine; they can be coarse or even contain particles. For example, peanut flour can contain bits and pieces of the peanuts. In this sense, the peanut flour refers to a ground form of the peanuts.
As used herein, the term "flavor or taste modifying agent" refers to any food ingredient or additive that can be added to compositions of the present invention to alter the flavor or taste of the final food products made therefrom. Flavors and/or tastes contemplated in the present invention include but are not limited to sweetness, saltiness, bitterness, sourness, spiciness, or a combination thereof.
As used herein, the term "structure or textual modifying agent" refers to any food ingredient or additive that can be added to compositions of the present invention to alter the structure or textual of the final food products made therefrom. For example, more starch can be added to create a "lighter" food product while more gluten-free flour can be added to create a "heavier" or more substantive food product.
As used herein, the term "ingredient" generally refers to any substance that is found in a significant quantity in the final food composition, for example, anything that is around or over 5% by weight.
As used herein, the term "additive" generally refers to any substance that is found in a small quantity in the final food composition, for example, anything that is around or under 5% by weight. In some embodiments, especially when the quantity of the substance is relatively small (e.g., less than 10% by weight), ingredient and additive are used interchangeably.
Exemplary Ingredients and Additives
In some embodiments, this invention is directed to blending of the following materials, in the form of powder. Potato starch, yeast extract, salt, cheese aroma, rice flour, corn flour, corn starch, modified corn starch, potato vegetable fibers, sugar, disphosphoric acid disodium salt, ammonia, soda and mono-diglycerides. In the following, exemplary types of ingredients and/or additives are provided with more details. One of skill in the art would understand that the exemplary ingredients and/or additive described herein are only provided by way of example and should not be used to limit the scope of the invention.
Exemplary Types of Cheese
Any type of cheese can be used in compositions of the present invention, including Cheddar, blue, leaf-wrapped, soft, hard, semi-soft, washed-rind, semi-firm, firm and mountain cheese. In some embodiments, cheeses used herein belong to the category of semi-hard and hard cheeses. In some embodiments, the cheeses have a mild taste, not strong salinity and almost no aroma. In some embodiments, the cheeses have a high content in calcium and fat, which facilitates the absorption of calcium from the human body.
In some embodiments, one or more semi-hard yellow cheeses or a combination of different semi-hard or hard cheeses in specific proportions are used for the achievement of the desired flavor.
In some embodiments, only one type of cheese is used in obtaining the composition. In some embodiments, multiple types of cheese are used in obtaining the composition. For example, two or more types of cheese, three or more types of cheese, four or more types of cheese, five or more types of cheese, six or more types of cheese, seven or more types of cheese, or ten or more types of cheese can be used in obtaining the composition.
In some embodiments, the cheeses used herein include but are not limited to Mozzarella, Provolone, Cheddar, Edam, Feta, Gouda, Parmesan, Colby, Taleggio, Affidelice, Epoisses, Manchester, Dorset, Livarot/Artisanal, Pont l'Ev que, Abbaye de Tamie, Sentinelle, Schaf Reblochon, Fromage de Meaux, Brie de Nangis, Forsterkase, Monte Enebro, Banon de Chalais, Nettle Meadow Kunik, Flada, Coulommiers, Old Kentucky Tomme, Chabichou du Poitou, Torta del Casar, Saint Marcellin, Ossau Iraty, Fleur du Maquis, Flixer, Fontina Val d'Aosta, Garrotxa, Ibores, Beermat/Aarauer Bierdeckel, Morbier, Majorero, Pimenton, Bianco Sardo di Moliterno, Cravero Parmigiano Reggiano, Piave, Sbrinz, Pecorino Toscano Stagionato, Pecorino Sardo, Pecorino delle Balze Volteranne, and Roomano. In preferred embodiments of the present invention, cheese with little or mild flavor is used to form the composition.
In some embodiments, the cheese used herein has a fat content over 10% 20%, 25%, 30%, 35%, 40%, 45%, 50%, 60%, 70%, 80% or 90% by weight. In some embodiments, the cheese used herein is a processed semi-hard yellow cheese.
In some embodiments, the cheese content of the composition of the present invention has a fat content between 10% and 60% by weight. In some embodiments, the cheese content of the composition of the present invention has a fat content between 25% and 50% by weight; between 25% and 35% by weight; between 25% and 30% by weight; between 30% and 35% by weight; between 30% and 45% by weight; between 30% and 40% by weight; between 40% and 45% by weight ;between 40% and 50% by weight; between 45% and 60% by weight; between 50% and 60% by weight; and between 55% and 60% by weight. Advantageously, in some embodiments, the composition has a cheese content between 30% and 45% by weight. Also advantageously, in some embodiments, the composition has a cheese content between 25% and 35% by weight.
In some embodiments, cheese constitutes between 20% to 50% by weight of the final weight of a food composition. In some embodiments, cheese components constitute over 10% by weight, over 15% by weight, over 20% by weight, over 25% by weight, over 30% by weight, over 35% by weight, over 40% by weight, over 45% by weight, over 50% by weight, over 55% by weight, or over 60% by weight, of the entire weight of the compositions.
It will be understood by one of skill in the art that the percentages provided here are approximate estimates instead of precise measures.
In some embodiments, one or more types of cheese are ground into powder form before being mixed with other ingredients to form the composition of the present invention. In some embodiments, one or more types of cheese are melted before being mixed with other ingredients to form the composition of the present invention. In some embodiments, cheese flavoring can be added to the composition to enhance the cheese flavor of the food composition.
Exemplary Types of Starch
Any type of starch can be used in embodiments of the present invention because starch does not contain gluten. Starch extracted from any food source can be used. Starch is the most important carbohydrate in the human diet and is contained in many staple foods. In some embodiments, the starch component in the composition of the present invention is derived from rice, wheat, maize (corn), potatoes, and cassava. Potato starch flour is obtained by grinding the tubers to a pulp and removing the fiber and protein by water-washing procedures. Potato starch (flour) is a white starch powder often used as a thickening agent. Standard (native) potato starch needs boiling, to thicken in water, giving a transparent gel.
In some embodiments, starch from other sources can be used, including arrowroot, arracacha, buckwheat, barley, oat, millet, rye, banana, breadfruit, canna, colacasia, katakuri, kudzu, malanga, oca, polynesian arrowroot, sago, sorghum, sweet potato, taro, water chestnut and yams. In some embodiments, chestnuts and edible beans, such as fava beans, lentils, mung bean and peas, are also rich in starch and can be used to extract starch.
In some embodiments, purified starch from a single source is used such as potato starch, cornstarch, or any one of the type described hereinabove. In some embodiments, purified starch from different sources can be used. In some embodiments, purified starch, semi-purified starch or unpurified starch can be mixed together and used in embodiments of the present invention.
In some embodiments, only one type of starch is used in obtaining the composition. In some embodiments, a plurality of types of starch is used in obtaining the composition. For example, two or more types of starch, three or more types of starch, four or more types of starch, five or more types of starch, six or more types of starch, seven or more types of starch, or ten or more types of starch can be used in obtaining the composition.
In some embodiments, the starch content of the composition of the present invention is between 20% and 40% by weight. In some embodiments, the composition has a starch content between 30% and 40% by weight. Advantageously, the total starch content of the composition of the present invention is between 35% and 40% by weight. Advantageously, the composition has a total starch content between 25% and 35% by weight. In some embodiments, the composition has a starch content between 10% and 60% by weight. In some embodiments, the composition has a starch content between 25% and 50% by weight; between 25% and 35% by weight; between 25% and 30% by weight; between 30% and 35% by weight; between 30% and 45% by weight; between 30% and 40% by weight; between 40% and 45% by weight; between 40% and 50% by weight; between 45% and 60% by weight; between 50% and 60% by weight; and between 55% and 60% by weight. Advantageously, in some embodiments, the composition has a starch content between 30% and 45% by weight. Also, advantageously, in some embodiments, the composition has a starch content between 25% and 35% by weight.
It will be understood by one of skill in the art that the percentages provided here are approximate estimates instead of precise measures.
In some embodiments, one or more types of starch are ground into powder form before being mixed with other ingredients to form the composition of the present invention. In some embodiments, one or more types of starch are blended or smashed together before being mixed with other ingredients to form the composition of the present invention. In some embodiments, one or more types of starch are added as particles or chunks before being mixed with other ingredients to form the composition of the present invention.
Exemplary Types of Flour
Any type of flour that is naturally gluten-free or processed to reduce or eliminate its gluten content can be used in the present invention. In some embodiments, the one or more flour used herein is selected from the group consisting of amaranth flour, bean flour, buckwheat flour, cassava flour, chestnut flour, chickpea flour, Chuno flour, corn flour, and maida flour.
Amaranth flour is a type of flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in specialty food shops. Amaranth flour is important in Indian and Pakistani cuisine, used for a range of breads such as roti, naan and chapati. Bean flour is a type of flour produced from pulverized dried or ripe beans such as fava beans, soybeans, lentils, red beans, mung bean and peas. Buckwheat flour is used as an ingredient in many pancakes in the United States. Cassava flour is made from the root of the cassava plant. In a purified form (pure starch), it is called tapioca flour. Chestnut flour is popular in Corsica, the Perigord and Lunigiana for breads, cakes and pastas. It is the original ingredient for "polenta." still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. In other parts of Italy it is mainly used for desserts. Chickpea flour (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata. Chuno flour made from dried potatoes in various countries of South America. Corn (maize) flour is popular in the Southern and Southwestern US, Mexico, South America, and Punjab regions of India and Pakistan, where it called as Makkai Ka Atta. Coarse whole-grain corn flour is usually called corn meal. Finely ground corn flour that has been treated with food-grade lime is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking Corn flour should never be confused with cornstarch, which is known as "corn flour" in British English. Cornstarch is powdered endosperm of the corn kernel. Maida flour is a type of finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. Noodle flour is a special blend of flour used for the making of Asian-style noodles. The flour could be from wheat or rice.
In some embodiments, the one or more types of flour used herein are selected from the group consisting of nut flour, cornmeal, peasemeal or pea flour, peanut flour, rice flour, and potato flour. Nut flours are grated from oily nuts, most commonly almonds and hazelnuts, and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Almond flour is made from ground almond nuts. Nuts from fruits and seeds that can be used in the present invention include but are not limited to Almonds, pecans, walnuts, Brazil nut, candle nut, cashew nut, Gevuina nut, chestnut, pine nut, Macadamia nut, Mongongo nut, Peanut, Pistachio nut, hazelnuts, and hickories. In some embodiments, seeds such as sesame seeds, pumpkin seeds, watermelon seeds, or sunflower seeds, can also be used in the present inventions.
In some embodiments, the seeds or nuts used herein may be freshly ground into paste or as dried powder form. In alternative embodiments, nuts or seeds can be added as chopped up bits to add flavor and texture to the final food products.
Peasemeal or pea flour is a type of flour produced from roasted and pulverized yellow field peas. Peanut flour made from shelled/cooked peanuts is a higher protein alternative to using regular flour. Rice flour is made from ground kernels of rice. It is used in Western countries and especially for people who suffer from gluten intolerance, since rice does not contain gluten. Glutinous rice flour or sticky rice flour is often used in east and Southeast Asian cuisines. Brown rice flour is of great importance in Southeast Asian cuisine, often used to make edible rice paper. Potato flour, often confused with potato starch, is a peeled, cooked potato, mashed, mostly drum dried and ground potato flakes using the whole potato and thus containing the protein and some of the fibers of the potato; having an off-white slight yellowish color. Dehydrated potatoes or instant mashed potatoes can also be granular or flakes. Potato flour is cold water-soluble.
In some embodiments, the one or more types of flour used herein are selected from the group consisting of rye flour, tapioca flour, and teff flour. Rye flour is used to bake the traditional sourdough breads of Poland, Germany and Scandinavia. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. Tapioca flour, produced from the root of the cassava plant, is used to make breads, pancakes, tapioca pudding, and a savory porridge called fufu in Africa. It can also be used as a type of starch. Teff flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa).
In some embodiments, flour can also be made from soybeans, peanuts, arrowroot, taro, cattails, acorns, qinoa and other non-cereal foodstuffs. In some embodiments, a variety of other seeds are also used to make flour for bread, these include: Acacia aneura (mulga), Acacia cowleana, Acacia estrophiolata (ironweed), Acacia ligulata (umbrella bush), Acacia murrayana (tjuntjula), Acacia tetragonophylla (wakalpulka), Acacia kempeana (Witchetty bush), Acacia coriacea (Wiry wattle), Panicum spp. (eg Panicum australiense, Panicum decompositum, Panicum effusum), Astrelba pectinata (Mitchell grass), Portulaca oleracea, Portulaca intraterranea, Oryza sativa, Marsilea drummondii (Nardoo), Atriplex nummularia (Old man saltbush), Acacia notabilis, Acacia pyrifolia, Acacia tetragonophylla, Acacia victoriae, Acacia sophorae, Acacia stenophylla, Acacia tumida, Aleurites moluccana, Amaranthus mitchellii, Amaranthus grandiflorus, Brachiaria piligera, Brachiaria milliformis, Brachychiton diversifolium, Brachychiton gregorii, Brachychiton paradoxum, Brachychiton populneum, Bruguiera rheedii, Calandrinia balonensis, Canarium australianum, Canavalia maritima, Entada phaseolides, Eragrostris eriopoda (Wangunu), Eucalyptus leptopoda, Eucalyptus microtheca, Nymphae gigantea, Rhyncharrhena linearis, and Themeda australis.
One of skill in the art will further understand that any other type of food product with little or no gluten can be used often in a powder form or a non-powder form. For example, mashed potato can be used to form the composition of the present invention. Alternatively, dried flakes of starch containing products that can readily be broken up upon mixing and addition of water can also be used in the present invention.
In some embodiments, only one type of flour is used in obtaining the composition. In some embodiments, more than one type of flour are used in obtaining the composition. For example, two or more types of flour, three or more types of flour, four or more types of flour, five or more types of flour, six or more types of flour, seven or more types of flour, or ten or more types of flour can be used in obtaining the composition.
In some embodiments, the flour content of the composition of the present invention is between 20% and 40% by weight. In some embodiments, the composition has a flour content between 30% and 40% by weight. Advantageously, the flour content of the composition of the present invention is between 35% and 40% by weight. Advantageously, the composition has a flour content between 25% and 35% by weight. In some embodiments, the composition has a flour content between 10% and 60% by weight. In some embodiments, the composition has a flour content between 25% and 50% by weight; between 25% and 35% by weight; between 25% and 30% by weight; between 30% and 35% by weight; between 30% and 45% by weight; between 30% and 40% by weight; between 40% and 45% by weight; between 40% and 50% by weight; between 45% and 60% by weight; between 50% and 60% by weight; and between 55% and 60% by weight. Advantageously, in some embodiments, the composition has a flour content between 30% and 45% by weight. Also advantageously, in some embodiments, the composition has a flour content between 25% and 35% by weight.
It will be understood by one of skill in the art that the percentages provided here are approximate estimates instead of precise measures.
In some embodiments, one or more types of flour are ground into powder form before being mixed with other ingredients to form the composition of the present invention. In some embodiments, one or more types of flour are blended or smashed together before being mixed with other ingredients to form the composition of the present invention. In some embodiments, one or more types of flour are added as particles or chunks before being mixed with other ingredients to form the composition of the present invention.
It will be understood by one of skill in the art that the types of cheese, flour, and/or starch described herein are provided as examples only and should not be used to limit the scope of the present invention. The quantities of the cheese, starch and flour component in the composition can be adjusted interdependently. For example, if cornstarch is used in a larger quantity, a smaller amount of potato starch can be used. In embodiments in accordance with the present invention, the final cheese content is generally between 20% and 40% by weight, potato starch is generally between 20% and 40% by weight, rice flour is generally between 1% to 10% by weight, corn flour is generally between 1% to 10% by weight, and modified potato starch is generally between 0.5% to 5% by weight.
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free (this is not the same as Graham flour made from wheat).
Modifying Additives
In embodiments in accordance with the present invention, additional ingredients and/or additives can be added to modify the texture, taste and structural integrity of the compositions and the food product made therefrom. In some embodiments, aromas, various pastes, as well as flavorings and toppings are added for the production of food products of additional tastes.
It will be understood by one of skill in the art that an ingredient added for modifying the texture/structure integrity of the final food product can also modify the taste. For example, cream can be added to provide a consistency in flavor and smoothness in texture for the final food product (e.g., a cracker, a cookie, a cake, chips, bread-sticks or the like). In some embodiments, the cream content of the composition is between 5% and 15%. In alternative embodiments, nuts or seeds can be added as chopped up bits to add flavor and texture to the final food products, for example, to provide a crunchy texture.
Flavor and/or tastes contemplated in the present invention include but are not limited to sweetness, saltiness, bitterness, sourness, spiciness, eggs or egg flavor, a cheese flavor, a fruit flavor, a nut flavor, a vegetable flavor, a meat flavor, or a combination thereof. The flavor or taste can be added by putting into the composition one or more natural or artificial flavors, natural raw materials, additives, or aromas. Exemplary flavor/taste additives include but are not limited to olive paste/pieces/bits, sun-dried tomato paste/pieces/bits, onion, paste/pieces/bits, green onion paste/pieces/bits, chive paste/pieces/bits, pesto paste/pieces/bits, or a combination thereof.
In some embodiments, cheese flavoring can be added to the composition to give the food composition a distinctive cheese flavor while one or more mild cheese products are added as the main ingredients of the food composition.
In some embodiments, cheeses used belong to the category of semi-hard and hard cheeses. They have a mild taste, not strong salinity and almost no aroma. They have a high content in calcium and fat. Different types of cheese are used as a base. A combination of cheeses can be used to alter the taste significantly. Edam cheese is quite mild in taste, but if used in combination with another cheese like Cheddar or Parmesan, then the result is a much stronger taste.
In some embodiments, yeast extract in powder acts as a flavor enhancer, giving salinity and structural stability to the ingredients. Thus, sodium glutamate is naturally replaced, an additive which enhances flavor.
In some embodiments, salt is used for the enhancing of the product salinity, as well as for the homogenization of the dough. Salt can also be applied on top of the product before it is baked, giving an extra boost in the flavor strength of the final product.
In some embodiments, cream is added for the reinforcement of the fat percentages and taste. It is prepared by skimming, through simple centrifugation, i.e., a natural and simple way. In some embodiments, cream can be added in the process of dough-making at the same time when water is added. In some embodiments, cream can be added in the process of dough-making before or after water is added. In some embodiments, cream can be added after the dough is formed.
In some embodiments, sugar is added for a better taste, improved color and crunchiness.
In some embodiments, various fragrances enhance aroma and flavor, giving a distinguishing aroma and flavor to the product. If for example the desired result is a feta cheese flavor, then apart from real Feta a small percentage of natural Feta flavor can be used to give an extra aroma and flavor to the final product.
In some embodiments, there is also the possibility to apply a big range of different flavors on the top of the product before or after it has been baked. The flavorings come in the form of powder and can have a big range of potential flavors, like cheese, pizza, BBQ, herbs, bacon, chilli, and more. The flavorings are sprayed on top of the product and they stick to it when the product is baked.
The description continues in the full USPTO document.
About 6,252 words. The USPTO PDF has it with every drawing.
Fees are due 3.5, 7.5 and 11.5 years after grant. This patent expired on April 1, 2026, so the fee marked "not paid" was the one that went unpaid.
GLUTEN-FREE FOOD COMPOSITIONS COMPRISING CHEESE, STARCH, AND GLUTEN-FREE FLOUR AND METHODS FOR MAKING THE SAME
Filed Jun 2010 · published Feb 2011Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same
Filed Jun 2010 · granted Apr 2014Earlier publications, parents and continuations. None of them can still be enforced, or this patent would not be listed.
Prior art cited by the examiner or applicant. Useful when you check your own idea for novelty.
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